That's the "graininess" that inexperienced fudge-makers complain about. Smooth fudge, on the other hand, has tiny sugar crystals that melt on the tongue.
If your recipe calls for adding butter, you can place it on top of the fudge now so it can start melting, but do not stir. No thermometer? No problem. To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. Then you can stir in the nuts, or any other extra flavorings, and transfer it to the cooling pan. When you're transferring the warm fudge from the saucepan to the cooling pan, don't scrape the sides or bottom of the saucepan or you may introduce unwanted sugar crystals into your finished fudge.
To make fudge in your microwave, you'll need a large microwave-safe bowl, a wooden or silicone spoon, and the pan your fudge will cool in. Microwave fudge recipes usually include sweetened condensed milk as an ingredient because it is already a sugar syrup, and you're simply melting in other ingredients to make it into fudge.
Related: Learn the difference between condensed milk and evaporated milk. This video for Crispy Tiger Fudge shows you how to make fudge in your microwave:. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth.
Also, recipes using cream or condensed milk are less likely to curdle than regular milk. You can store fudge in an airtight container in the fridge for up to three weeks, or in the freezer for up to three months. For best results in the fridge, cut fudge into pieces first and separate layers with waxed paper, aluminum foil, or plastic wrap.
If you're going to store fudge in the freezer, cut the fudge into pieces and wrap them up individually, then store in an airtight, freezer-safe container. You can thaw fudge overnight in the fridge. The advantage of using a microwave is that the mixture will not stick to the bottom of the pan during cooking. In both cases, sugar and cream must be brought to a boil by gently stirring then — and this is very important — refrain from stirring again throughout the rest of the cooking process.
Sugar crystallization causes a chain reaction: if a crystal is present in the mixture, other sugar molecules will attach to it and the mixture may seize and become grainy. During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. To work around this issue and dissolve all crystal traces, brush the sides of the pan with a brush dipped in water at the beginning of the cooking process.
After being cooked, the sugar must crystallize again to create fudge. This stage will determine the size of the sugar crystals. The sugar should ideally form small crystals that are barely discernable on the tongue. When fudge is cool and firm, use the foil that was used to line the pan to lift the fudge out of the pan. Place it on a cutting board and remove the foil. Use a sharp knife and cut the fudge into squares or diamonds, or use a cookie cutter to cut it into shapes.
The fudge should be stored as indicated in the recipe. Some recipes indicate a tightly covered container, while others indicate that the cover should be loose. Some fudge needs to be stored in the refrigerator, while others require it to be stored in a cool, dry place. Coverings can consist of aluminum foil, plastic wrap, resealable bags, or containers. Fudge can be stored in the refrigerator for up to 2 weeks and in the freezer for about 3 months.
Follow From Karen's Kitchen on. Here are some tips to help you make the perfect fudge: Gather all the equipment needed in advance. Prepare the baking pan. Test the candy thermometer. Use a heavy saucepan. Use a wooden spoon.
Use a candy thermometer. Follow directions exactly. Pre-measure the ingredients. Use only real butter or stick margarine. Chop bar chocolate. Do not double the recipe. Constantly stir mixture until it reaches the boil stage. Bring mixture to the boiling stage over medium heat.
Remove sugar crystals from the sides of the pan. Don't stir anymore after the sugar has dissolved and the mixture has reached boiling stage. Just as not stirring was important during the cooking stage, beating now is very important. Stirring controls the size of the sugar crystals that form and this keeps the fudge from getting grainy. If the ingredients have a high amount of water in them, this will affect the consistency and the fudge may not set well.
Be sure that the ingredients go well together like the peanut butter and chocolate in this buckeye fudge. Another thing to keep in mind when you are adding nuts or fruit to your fudge is their temperature. It is advised to warm them slightly in a microwave before adding them. Sure, we all want a piece of that homemade fudge NOW…but cooling it too quickly can cause crystallization and a grainy fudge. Allow the finished fudge to cool at room temperature for a while to set.
The cooling time depends on the ingredients used, so use the instructions in your recipe for guidance. Be sure the fudge has completely set before you try to cut it to give you those perfectly shaped edges. Clean the knife from time to time between cuts, as well. This pistachio nut fudge has a professional look to it, in great part by the perfectly straight edges.
This will make cutting it into even squares easier, later, when the fudge has set. If you go to the trouble to make perfect fudge, you will want to store it properly. To keep homemade fudge at its best, cover it tightly with waxed paper, foil, or clear plastic wrap. Fudge can also be frozen for later use. Some fudge has a tendency to be sticky. If you store it in layers, add wax paper or parchment paper between the layers.
Check out this post to learn more uses for parchment paper. Putting the fudge in individual baggies inside of gift boxes is helpful for protecting homemade fudge that will be given as gifts. An added bonus is that the fudge will retain its freshness better.
In spite of the right tools and techniques, achieving a foolproof fudge can still be a challenge. Fudge problems can range from too soft, to gritty, grainy or too sticky.
Ideally, you want a firm consistency that hardens well, cuts well and is not too sticky. Here are some tips for getting those results and fixing problems. This evaporates part of the liquid and makes sure that the fudge is neither too hard or too soft. This has been my most common problem with fudge. Guessing just does not work, for me at least with fudge.
If you end up with fudge that is too soft, you can make truffles out of the mixture and roll them in coatings. If you want to save the fudge, return it to the pan, add about 2 tablespoons of cream and bring it to a boil.
This means that the fudge will have reached too high a temperature. There will not be enough liquid left to form sugar crystals. To save a fudge recipe where this happens, add about 4 tablespoons of cream and bring the mixture to a boil.
Grainy fudge is caused by one of three problems: overcooking, over beating or neglecting to cool it properly. Then start the entire cooking process over, being more careful about the heat, beating and cooling steps. Often, these recipes do not require long cooking on the stove. These fudge recipes are almost always foolproof.
They are also very, very sweet. Sometimes, your ingredients will let you down. Have you ever started a brown sugar fudge recipe only to discover that your brown sugar has hardened?
No problem! These 6 easy tips for softening brown sugar are sure to help. When your finished fudge is too stiff, kneading it in your hands will soften in slightly. Then, you can press it into a pan or roll it into a long log and slice it. Once the fudge has been cooked, has thickened and any extra ingredients added, it will normally set in about 3 hours.
You can also make it in the evening and allow it to set overnight. As tempting as it might be to rush your fudge making project by putting it in the fridge to harden more quickly, resist this urge. Cooling fudge too rapidly can cause sugar crystallization to occur too soon. This causes a grainy fudge. Placing fudge in the fridge while it is still soft also allows it to pick up other flavors from the fridge and causes it to dry out more quickly.
The fudge is made in the microwave and comes out perfectly every time.. It really is fool proof even if all your fudge recipes fail! Would you like a reminder of these tips for foolproof fudge? Just pin this image to one of your dessert boards on Pinterest so that you can easily find it later. But be careful. Once your family tastes these, you will be their go-to person for fudge making! Easy Dark Chocolate Fudge. Pumpkin Spice Fudge.
Pecan Fudge with Candy Corn. Easy Gingerbread Fudge. Creamsicle Fudge. Maple Bacon Fudge. Snowflake and Christmas Wreath Fudge. Easy Butterscotch Fudge. Red Velvet Fudge Recipe. Cherry Vanilla Fudge.
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